Sardinian goat will reveal the very best of the island’s cuisine, with a second course that is so tasty and tempting that just one mouthful will be enough to win everyone over. The long marinating time needed to get rid of the wild taste of the meat means that, for a perfect result, start preparing it the evening before or early in the morning, then bake it in the oven.
The use of goat’s milk butter makes the meat even more tender and delicious, and you can serve your goat with vegetables or baked potatoes, depending on your taste and on the occasion.
To prepare Sardinian goat, start by carefully washing the goat in water and vinegar. Dry it, brush it liberally with oil and wrap it in film to marinate for at least 10 hours.
Chop and mix the juniper, rosemary, sage and bay, then add ground rock salt and black pepper. Use a sharp knife to make some cuts in the meat, then fill them with the aromatic mixture you have just prepared.
Place the goat on a greased baking tray and spread butter all over its surface, then bake in the pre-heated oven at 200° for one hour.
Midway through cooking, open the oven and wet the goat with some of its own gravy to ensure the meat remains tender.
After one hour, remove the goat from the oven, let it cool for 5 minutes, then cut it into pieces and serve.
- Goat 1,8 kg
- Vinegar 200 ml
- Fattorie Girau goat butter 60 g
- Rock salt 15 g
- Black pepper grains 10 g
- Juniper grains 10 g
- Rosemary 12 g
- Sage 12 g
- Bay leaves 10 g
- Extra virgin olive oil 50 ml
- Salt 10 g
- Pepper grains 8 g